Last week, we made Butternut Squash Macaroni with the first graders at Maplewood Richmond Heights Early Childhood Center. Every single kid loved it! We had no picky eaters at all. While I was cooking this recipe with them, I thought about us college students. How hard it is to cook a nutritious meal. This recipe is easy, affordable, nutritious, and quick. Try it at home! If you freeze it, it can last up to 3 weeks.
1 lb. macaroni/ elbow noodles
2 cups cheese sauce
2 cups of butternut squash
½ tsp. garlic
– Preheat the oven 350 F.
– Wash the butternut squash.
– Cut it lengthwise and scoop out the seeds and crud (The Pre-school children actually helped in this step).
– Put the butternut squash in cookie sheets and place it in the oven.
– After the butternut squash is cooked, take remove the peel and blend the meat part of the butternut squash.
– Boil 1 lb. macaroni pasta and put it in the pot with boiling water. (9 min with added salt).
– In a pot heat the cheese sauce, garlic and the butternut squash.
– Once the cheese and squash sauce has boiled, add the macaroni.
– Mix well.